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Sunday, February 28, 2010

Sajjige / Upma (Savoury Semolina)

Mangalore's very popular (if not favourite) dish on the breakfast menu is the Sajjige, or Upma as the rest of the world knows it. 




Sajjige/Upma
Prep time: 10-15 mins | Cook time: 7-8 mins | Serves 2

You Need:
  • 3/4th cup rava/semolina * see notes
  • 1 medium sized onion finely sliced
  • 1-2 small green green chillies finely chopped
  • 1 inch piece ginger finely chopped
  • 1/2 tsp mustard 
  • 1 tsp urad dal (split black gram dal)
  • 1 sprig or 6-7 curry leaves/ karipatta
  • 10-12 broken cashewnuts (optional)
  • 1 tbsp ghee 
  • 1 tbsp oil for frying
  • 4 tsp sugar
  • 3/4th - 1 level tsp salt (adjust to taste)
  • 1-1/2 cups boiled water
Method:
1. Heat the ghee in a heavy bottomed kadhai & roast the rawa on slow fire for about 7-8mins till it turns turns golden (not brown) *see notes. It doesn't take long for it to burn, so be cautious. Remove from fire and keep aside.
2. In the same kadhai heat some oil & season with mustard seeds, when they crackle add the curry leaves. Reduce flame to medium, toss in the urad dal & stir for a couple of seconds. You can add the cashewnuts at this stage.
3. Add the ginger & green chilli & fry a little & then the sliced onions & fry till pale (slightly golden) They should remain a little crunchy.
4. In another pan bring the water to a boil and add the salt & sugar to it. The taste should be sweet-salty, so adjust the salt accordingly.
4. To the fried onions add the roasted rawa, mix well and then add the freshly boiling water & reduce the completely to simmer. Mix the contents to avoid any lumps. Cover the pan allow it to cook for a couple of minutes. Turn off the flame and let it sit for another minute.
6. Open the lid, mix gently. The result should be fluffy (not sticky or lumpy) upma. Serve hot.

Notes:
1. This upma needs a slightly grainy variety of rawa to be used. Not the Bombay Sooji variety which is extremely fine and used for coating cutlets/fish etc. Athough there is no harm in using the same, the result may not be fluffy and you may get a more lumpy upma. If you are in Mumbai you can ask for barik lapsi (broken wheat) or lapsi rava kansar.
2. A 1:2 (rava to water) ratio is used for upma. However in Mangalore the sajjige is made with a little extra water making it extremely mushy and of paste consistency. If you prefer it that way, you can add a little extra water to the above ratio - make sure the salt & sugar ratio is also adjusted accordingly.


Friday, February 26, 2010

Chicken Green Curry (Without Coconut)


Chicken Green Curry
Prep time: 15mins| Cook time: 20mins | Serves : 3-4

You Need:
  • 750-800gms Chicken on the bone
  • 1 medium sized tomato pureed
  • 1/4 cup well beaten curds *see notes
  • juice of 1/2 a lime (optional)
  • 3-4 medium sized potatoes quartered (optional)
  • oil or ghee for frying
  • salt to taste
For the masala
  • 1 fistful (about 3/4th cup) coriander Leaves
  • 1 fistful (about 3/4th cup) mint leaves
  • 1 medium sized onion roughly chopped
  • 7-8 cloves of garlic with skin
  • 2 inches ginger
  • 1 tbsp khus khus (Poppy seeds) * see notes
  • 1/2 tsp turmeric/haldi
  • 2 green chillies (adjust to taste)
  • 1 inch cinnamon
  • 3 cloves
For the seasoning
  • 1 small onion finely sliced
  • 1 green chilli
Method:
1. Grind to paste the following: Coriander & mint leaves, cloves, cinnamon, onion, haldi, khus khus, ginger, garlic & chillies. Reserve masala water
2. Heat oil or ghee & fry 1 chilli till transparent, add the sliced onion and fry till golden brown. Add the masala and fry for 2-3 minutes or till it leaves the sides of the pan.
3. Add the curds & fry for a minute. Add the tomato puree & fry till the masala colour changes to greenish brown.
4. Add the chicken, salt to taste & cook on slow fire. Add the masala water to adjust consistency of the gravy.
5. When the chicken is half cooked you can add the potatoes if you desire. Check taste & add the lime juice if required. Turn off the flame when the potatoes are cooked or when the chicken is tender (when potatoes are not used).
6. Serve hot with chapathis, rice, dosas, appams, sannas or panpole (neer dosa)

Notes:
1. Ensure that the curds are without any lumps. Do not use very sour curds.
2. If you do not have poppy seeds you substitute it with 2-3 cashewnuts or skip it altogether.
3. If you want a more fragrant curry, you can fry the onions, a few sprigs of mint and coriander and the garlic lightly in a few drops of oil and then grind it to a paste with the rest of the ingredients for the masala. But this technique will use additional oil/ghee that is not recommended from a health point of view.

Recipe updated on 31st July 2012 with revised explanation

Dukra Maas (Pork Bafat)


Dukra Maas
Recipe Source: My mum
Serves: 4


You need:
  • Pork (with fat) - 1kg
  • Onions - 3 - 4 large
  • Green Chillies - 2
  • Garlic - 1 pod or 10-12 big cloves
  • Ginger - 2 inches
  • Cinnamon - 2 inches
  • Cloves - 4
  • Bay leaves - 2
  • Bafat Powder - 1-1/2 - 2 tbsp
  • Tamarind juice - 2-3 tsp
  • Vinegar - 1/2 tsp (optional)
  • Salt - 1 level tsp (or to taste)
Method:

1. Cut the meat into medium sized pieces (cubes)
2. Cut the onions into large cubes & finely chop the ginger. The garlic can be left whole by just removing the skin (if you are using Indian garlic). Slit the green chillies into half.
3. In a pan put the meat along with the chillies, ginger, cinnamon, cloves, bay leaves, salt, tamarind juice & bafat powder.
4. Cook on slow fire till almost done & then add the onions & garlic.
5. There is no need to add water unless the meat is with almost no fat.
6. Serve piping hot with Sanna (Mangalorean idlis/rice cakes)



Baked Bread Pudding


Baked Bread Pudding
Serves 3-4

You Need:
  • 8 slices bread 
  • 2 tablespoons butter, melted (softened at room temperature)
  • 1/2 cup raisins (optional) 
  • 4 eggs, beaten 
  • 1 cup milk 
  • 3/4 cup white sugar (granular) or 1/2 cup powdered sugar
  • 1/2 teaspoon ground cinnamon 
  • 1 teaspoon vanilla extract 
Method:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease baking pan well (bottom & sides) .
3. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
4. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed.
5. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 - 50 minutes, or until the top springs back when lightly tapped.

Note:
Eggs are optional. Add more milk as a substitute for liquid quantity

Thursday, February 25, 2010

Fish Biryani



Fish Biryani
Serves: 4-5
Recipe Source: My aunt Frenny


You Need:

  • King Fish (Surmai)- 4-5 slices (palm sized)
  • Basmati Rice - 3 cups
  • Shaan Fish Biryani Masala - 3/4th of a packet
  • Curds - 1 box (250ml)
  • Onions - 2 (sliced, for frying)
  • Onions - 2 ( sliced, for garnishing)
  • Bay leaves - 3
  • Kadipatta (curry leaves) - 1 stalk
  • Cinnamon - 1 stick (about 2 inches long)
  • Cloves - 5-6
  • Cashewnuts - 1 handful (halved & roasted)
  • Raisins - 1 handful
For the green masala:
  • Coriander leaves - 1 handful
  • Mint leaves - 6-7 stalks
  • Cumin/jeera - 1/2 tsp
  • Ginger - 2 inch piece
  • Garlic - 6-7 cloves
  • Green chillies - 3
  • Tamarind - 1 marble size ball
  • Juice of 1/2 a lime
  • Coriander leaf stalk - finely chopped - about 1tsp
  • Ghee for frying
  • Salt to taste

To be pureed:
  • Tomato - 1
Method:
1. Clean the fish with salt, vinegar & turmeric & set aside for 15mins. Wash & then apply plain red chilly powder, salt & vinegar & set aside for 30mins. Fry the fish slightly & once cooled remove the skin & bones carefully so that the pieces are not broken
2. Beat the curds to ensure there are no lumps & add the Shaan biryani masala, mix well & keep aside
3. In a pan, heat ghee & fry the onions (for garnishing) until golden brown. Remove on a tissue to absorb excess oil so that the onion is crisp. In the same pan roast the cashewnuts, remove & then fry the raisins.

For the masala:
1. Heat ghee & add the kadipatta. Next, fry the onions & when they turn pale, add the biryani & curd mixture & fry well. Add bay leaves & fry well.
2. Add the green masala & fry till the colour changes to pale brownish green
3. Add the tomato puree & fry well
4. Add water if required or if the gravy is too thick
5. Add the fried ish & shake lightly to cover the fish with gravy

For the rice:
1. Wash the rice & soak for 15-20mins. Heat 1tbsp ghee & fry cinnamon & cloves & then add the well drained rice. Fry on slow fire until the rice feels heavy (this takes about 5-7mins).
2. In another vessel boil 4 & 1/2 cups of water & add the boiling water to the rice. 3. Add salt to taste, lime juice & coriander stalk pieces. Wait for the mixture to bubble while boiling & immediately switch off the fire & cover with a lid & then with a cloth & tie it. You can also keep weight on the lid just to ensure that it is completely sealed & no steam escapes. The rice takes 7-8 minutes to cook. You can mix the rice once & re-seal the vessel.

For the layering:
In a serving dish make a layer of rice, fish gravy & garnish with fried onions, cashew nuts & raisins. You may sprinkle chopped mint leaves if desired. Repeat the layering process till all the rice & gravy are utilized.

Serve with curd raitha with diced cucumber.

Sunday, February 28, 2010

Sajjige / Upma (Savoury Semolina)

Mangalore's very popular (if not favourite) dish on the breakfast menu is the Sajjige, or Upma as the rest of the world knows it. 




Sajjige/Upma
Prep time: 10-15 mins | Cook time: 7-8 mins | Serves 2

You Need:
  • 3/4th cup rava/semolina * see notes
  • 1 medium sized onion finely sliced
  • 1-2 small green green chillies finely chopped
  • 1 inch piece ginger finely chopped
  • 1/2 tsp mustard 
  • 1 tsp urad dal (split black gram dal)
  • 1 sprig or 6-7 curry leaves/ karipatta
  • 10-12 broken cashewnuts (optional)
  • 1 tbsp ghee 
  • 1 tbsp oil for frying
  • 4 tsp sugar
  • 3/4th - 1 level tsp salt (adjust to taste)
  • 1-1/2 cups boiled water
Method:
1. Heat the ghee in a heavy bottomed kadhai & roast the rawa on slow fire for about 7-8mins till it turns turns golden (not brown) *see notes. It doesn't take long for it to burn, so be cautious. Remove from fire and keep aside.
2. In the same kadhai heat some oil & season with mustard seeds, when they crackle add the curry leaves. Reduce flame to medium, toss in the urad dal & stir for a couple of seconds. You can add the cashewnuts at this stage.
3. Add the ginger & green chilli & fry a little & then the sliced onions & fry till pale (slightly golden) They should remain a little crunchy.
4. In another pan bring the water to a boil and add the salt & sugar to it. The taste should be sweet-salty, so adjust the salt accordingly.
4. To the fried onions add the roasted rawa, mix well and then add the freshly boiling water & reduce the completely to simmer. Mix the contents to avoid any lumps. Cover the pan allow it to cook for a couple of minutes. Turn off the flame and let it sit for another minute.
6. Open the lid, mix gently. The result should be fluffy (not sticky or lumpy) upma. Serve hot.

Notes:
1. This upma needs a slightly grainy variety of rawa to be used. Not the Bombay Sooji variety which is extremely fine and used for coating cutlets/fish etc. Athough there is no harm in using the same, the result may not be fluffy and you may get a more lumpy upma. If you are in Mumbai you can ask for barik lapsi (broken wheat) or lapsi rava kansar.
2. A 1:2 (rava to water) ratio is used for upma. However in Mangalore the sajjige is made with a little extra water making it extremely mushy and of paste consistency. If you prefer it that way, you can add a little extra water to the above ratio - make sure the salt & sugar ratio is also adjusted accordingly.


Friday, February 26, 2010

Chicken Green Curry (Without Coconut)


Chicken Green Curry
Prep time: 15mins| Cook time: 20mins | Serves : 3-4

You Need:
  • 750-800gms Chicken on the bone
  • 1 medium sized tomato pureed
  • 1/4 cup well beaten curds *see notes
  • juice of 1/2 a lime (optional)
  • 3-4 medium sized potatoes quartered (optional)
  • oil or ghee for frying
  • salt to taste
For the masala
  • 1 fistful (about 3/4th cup) coriander Leaves
  • 1 fistful (about 3/4th cup) mint leaves
  • 1 medium sized onion roughly chopped
  • 7-8 cloves of garlic with skin
  • 2 inches ginger
  • 1 tbsp khus khus (Poppy seeds) * see notes
  • 1/2 tsp turmeric/haldi
  • 2 green chillies (adjust to taste)
  • 1 inch cinnamon
  • 3 cloves
For the seasoning
  • 1 small onion finely sliced
  • 1 green chilli
Method:
1. Grind to paste the following: Coriander & mint leaves, cloves, cinnamon, onion, haldi, khus khus, ginger, garlic & chillies. Reserve masala water
2. Heat oil or ghee & fry 1 chilli till transparent, add the sliced onion and fry till golden brown. Add the masala and fry for 2-3 minutes or till it leaves the sides of the pan.
3. Add the curds & fry for a minute. Add the tomato puree & fry till the masala colour changes to greenish brown.
4. Add the chicken, salt to taste & cook on slow fire. Add the masala water to adjust consistency of the gravy.
5. When the chicken is half cooked you can add the potatoes if you desire. Check taste & add the lime juice if required. Turn off the flame when the potatoes are cooked or when the chicken is tender (when potatoes are not used).
6. Serve hot with chapathis, rice, dosas, appams, sannas or panpole (neer dosa)

Notes:
1. Ensure that the curds are without any lumps. Do not use very sour curds.
2. If you do not have poppy seeds you substitute it with 2-3 cashewnuts or skip it altogether.
3. If you want a more fragrant curry, you can fry the onions, a few sprigs of mint and coriander and the garlic lightly in a few drops of oil and then grind it to a paste with the rest of the ingredients for the masala. But this technique will use additional oil/ghee that is not recommended from a health point of view.

Recipe updated on 31st July 2012 with revised explanation

Dukra Maas (Pork Bafat)


Dukra Maas
Recipe Source: My mum
Serves: 4


You need:
  • Pork (with fat) - 1kg
  • Onions - 3 - 4 large
  • Green Chillies - 2
  • Garlic - 1 pod or 10-12 big cloves
  • Ginger - 2 inches
  • Cinnamon - 2 inches
  • Cloves - 4
  • Bay leaves - 2
  • Bafat Powder - 1-1/2 - 2 tbsp
  • Tamarind juice - 2-3 tsp
  • Vinegar - 1/2 tsp (optional)
  • Salt - 1 level tsp (or to taste)
Method:

1. Cut the meat into medium sized pieces (cubes)
2. Cut the onions into large cubes & finely chop the ginger. The garlic can be left whole by just removing the skin (if you are using Indian garlic). Slit the green chillies into half.
3. In a pan put the meat along with the chillies, ginger, cinnamon, cloves, bay leaves, salt, tamarind juice & bafat powder.
4. Cook on slow fire till almost done & then add the onions & garlic.
5. There is no need to add water unless the meat is with almost no fat.
6. Serve piping hot with Sanna (Mangalorean idlis/rice cakes)



Baked Bread Pudding


Baked Bread Pudding
Serves 3-4

You Need:
  • 8 slices bread 
  • 2 tablespoons butter, melted (softened at room temperature)
  • 1/2 cup raisins (optional) 
  • 4 eggs, beaten 
  • 1 cup milk 
  • 3/4 cup white sugar (granular) or 1/2 cup powdered sugar
  • 1/2 teaspoon ground cinnamon 
  • 1 teaspoon vanilla extract 
Method:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease baking pan well (bottom & sides) .
3. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
4. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed.
5. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 - 50 minutes, or until the top springs back when lightly tapped.

Note:
Eggs are optional. Add more milk as a substitute for liquid quantity

Thursday, February 25, 2010

Fish Biryani



Fish Biryani
Serves: 4-5
Recipe Source: My aunt Frenny


You Need:

  • King Fish (Surmai)- 4-5 slices (palm sized)
  • Basmati Rice - 3 cups
  • Shaan Fish Biryani Masala - 3/4th of a packet
  • Curds - 1 box (250ml)
  • Onions - 2 (sliced, for frying)
  • Onions - 2 ( sliced, for garnishing)
  • Bay leaves - 3
  • Kadipatta (curry leaves) - 1 stalk
  • Cinnamon - 1 stick (about 2 inches long)
  • Cloves - 5-6
  • Cashewnuts - 1 handful (halved & roasted)
  • Raisins - 1 handful
For the green masala:
  • Coriander leaves - 1 handful
  • Mint leaves - 6-7 stalks
  • Cumin/jeera - 1/2 tsp
  • Ginger - 2 inch piece
  • Garlic - 6-7 cloves
  • Green chillies - 3
  • Tamarind - 1 marble size ball
  • Juice of 1/2 a lime
  • Coriander leaf stalk - finely chopped - about 1tsp
  • Ghee for frying
  • Salt to taste

To be pureed:
  • Tomato - 1
Method:
1. Clean the fish with salt, vinegar & turmeric & set aside for 15mins. Wash & then apply plain red chilly powder, salt & vinegar & set aside for 30mins. Fry the fish slightly & once cooled remove the skin & bones carefully so that the pieces are not broken
2. Beat the curds to ensure there are no lumps & add the Shaan biryani masala, mix well & keep aside
3. In a pan, heat ghee & fry the onions (for garnishing) until golden brown. Remove on a tissue to absorb excess oil so that the onion is crisp. In the same pan roast the cashewnuts, remove & then fry the raisins.

For the masala:
1. Heat ghee & add the kadipatta. Next, fry the onions & when they turn pale, add the biryani & curd mixture & fry well. Add bay leaves & fry well.
2. Add the green masala & fry till the colour changes to pale brownish green
3. Add the tomato puree & fry well
4. Add water if required or if the gravy is too thick
5. Add the fried ish & shake lightly to cover the fish with gravy

For the rice:
1. Wash the rice & soak for 15-20mins. Heat 1tbsp ghee & fry cinnamon & cloves & then add the well drained rice. Fry on slow fire until the rice feels heavy (this takes about 5-7mins).
2. In another vessel boil 4 & 1/2 cups of water & add the boiling water to the rice. 3. Add salt to taste, lime juice & coriander stalk pieces. Wait for the mixture to bubble while boiling & immediately switch off the fire & cover with a lid & then with a cloth & tie it. You can also keep weight on the lid just to ensure that it is completely sealed & no steam escapes. The rice takes 7-8 minutes to cook. You can mix the rice once & re-seal the vessel.

For the layering:
In a serving dish make a layer of rice, fish gravy & garnish with fried onions, cashew nuts & raisins. You may sprinkle chopped mint leaves if desired. Repeat the layering process till all the rice & gravy are utilized.

Serve with curd raitha with diced cucumber.